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Every time I make this casserole recipe, each bite reminds me of the heartwarming feeling of sitting at home by the fireplace, filling my soul with that delicious stewed tomato soup. It's the perfect dish for cold nights, or when having friends and family over.
I hope whenever you make this casserole, you'll think to a moment in your past when you needed some comfort after a long day's journey, whether it be a hard day at work, or the tail end of a thousand mile road trip. Let's start with the ingredients below.
Ingredients
28 oz canned whole peeled tomatoes, undrained (or 4-5 medium sized fresh tomatoes, peeled)
3 slices stale white bread, crust removed
1/4 cup butter, melted
1/4 cup brown sugar
1/2 teaspoon salt
Handful of shredded cheese (of your choosing)
Optional: Your favorite tomato soup spices (i.e. okra, celery, onions)
Directions
In preparation for this recipe, I usually start by cutting the crusts off the bread so I don't have to be fiddling with a knife later on. The recipe calls for stale bread. You can use fresh bread if you like, but I usually reserve fresh bread for things that need it to be fresh. Honestly, I feel like my bread goes stale so quick that I hardly ever have any fresh bread laying around anyway.
Feel the need for some fiber in your comfort food? Try the recipe with whole wheat bread. Is that really going to add that much fiber? I don't know, but it's the thought that counts, right?
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